Cheesy Corn Bacon Jalapeños (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6-8 whole jalapenos
02 -
4 slices bacon, cooked to crisp
03 -
2 large ears sweet corn, shucked and sliced off cob
04 -
1 teaspoon Tajin seasoning, plus extra for topping
05 -
3 ounces cream cheese, softened to room temp
06 -
1/4 cup sour cream (can use Greek yogurt)
07 -
3 tablespoons mayonnaise
08 -
1/2 cup sharp cheddar cheese, shredded
09 -
1/2 teaspoon cumin
10 -
3 tablespoons cilantro, finely chopped
11 -
1/4 cup cotija cheese
# Instructions:
01 -
Slice jalapenos in half lengthwise, then use a teaspoon or paring knife to remove seeds and stems. Set aside.
02 -
Cut bacon into about 1-inch pieces then add to a large skillet over medium heat. Cook until crisp then remove from the skillet. Cool and crumble then set aside.
03 -
Add corn to the same skillet with bacon drippings, then sauté 2-3 minutes over medium heat. Season with Tajin, stirring occasionally, then reduce heat to low.
04 -
Add cream cheese, sour cream, mayo, cheddar cheese, cumin and half of the cilantro to the skillet with the corn. Stir well to combine and simmer over low heat until the cheeses are completely melted.
05 -
Transfer cheese mixture to a large zip-top bag. Snip one corner of the bag, then pipe the cheese mixture into the jalapeno halves, creating a slightly rounded top.
06 -
Cook the poppers using either the air fryer, grill, or oven method as described in the following steps.
07 -
Preheat the air fryer to 375°F then spray the air fryer basket with cooking spray. Carefully place poppers in the air fryer basket in a single layer (it's okay if they're close together). Air fry 6-7 minutes or until the peppers are softened and the cheese is melted and golden.
08 -
Preheat the grill to 400°F then lightly oil the grates. Place jalapeno poppers directly on the grill grates and cook 8-10 minutes or until the peppers are lightly charred and the cheese is melted.
09 -
Preheat the oven to 400°F then line a baking sheet with parchment paper for easier cleanup. Place jalapeno poppers onto the baking sheet and bake 10-12 minutes or until golden and the cheese is melted.
10 -
Once cooked, transfer the poppers to a serving plate or platter. Top with crumbled cotija cheese, crispy bacon bits, a sprinkle of fresh cilantro, and a light dusting of Tajin seasoning.
# Notes:
01 -
For a milder version, soak the jalapeño halves in cold water for 30 minutes after seeding to reduce the heat.
02 -
You can prepare these poppers ahead of time and refrigerate until ready to cook.
03 -
Frozen corn can be substituted for fresh corn - use about 1 1/2 cups and sauté until lightly charred.